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Spicy chicken meatballs served with acorn squash and coconut sauce on a plate.
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Spicy Chicken Meatballs with Acorn Squash and Coconut Sauce

Juicy meatballs infused with tantalizing spices, combined with sweet acorn squash in a luscious coconut sauce.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner, Main Course
Cuisine: Asian, Indian
Keyword: Acorn Squash, Coconut Sauce, comfort food, Healthy Dinner, Spicy Chicken Meatballs
Servings: 4 servings
Calories: 450kcal

Ingredients

For the meatballs

  • 1.5 pounds ground chicken The meat base that soaks up all the flavors.
  • 2 tablespoons garam masala A fragrant spice blend that lifts the flavor profile.
  • 1 tablespoon freshly grated ginger Adds warm spiciness.
  • 2 teaspoons yellow curry powder Infuses the dish with comforting tastes.
  • 0.5 teaspoon turmeric Offers health benefits and a rich golden hue.
  • 1 teaspoon cayenne pepper Delivers just the right amount of heat.
  • 0.25 cup plain Greek yogurt Keeps the meatballs tender and adds creaminess.
  • Kosher salt to taste Kosher salt Enhances all the flavors.

For the sauce and vegetables

  • 1 yellow onion chopped yellow onion Brings sweetness and depth.
  • 1 shallot chopped shallot Adds layers of flavor.
  • 6 cloves whole garlic cloves Roasted for richness and aroma.
  • 0.5 cup tomato paste Gives a tangy base and vibrant color.
  • 1 small acorn squash, cut into wedges Sweet and nutritious, with a creamy texture when cooked.
  • 14 oz full-fat coconut milk Creamy richness that ties everything together.
  • 4 tablespoons salted butter For added richness and flavor.
  • 1 teaspoon honey Balances savory and sweet notes.
  • 0.5 cup fresh cilantro, chopped Bright and zesty finishing touch.

For serving

  • Steamed rice Steamed rice As a hearty base.
  • Naan Naan Perfect for scooping up the sauce and meatballs.

Instructions

Preparation

  • Mix garam masala, ginger, curry powder, turmeric, and cayenne pepper in a small bowl.
  • In a large mixing bowl, combine ground chicken with half of the spice mix and Greek yogurt, and add kosher salt.
  • Mix until well incorporated, then form into approximately 1-tablespoon-sized meatballs (about 15-16).

Cooking

  • In a slow cooker, add the meatballs along with chopped onion, shallot, whole garlic cloves, and tomato paste.
  • Pour in 1/3 cup of water over the mixture and sprinkle the remaining spice mix on top, then nestle acorn squash wedges around the meatballs.
  • Cover and cook on LOW for 3-4 hours or HIGH for 1-2 hours.
  • Preheat your broiler to high, then transfer the cooked squash and garlic from the slow cooker to a baking sheet.
  • Add butter to the baking sheet and place it under the broiler for 2-5 minutes until charred.
  • Remove garlic, peel, and mash with butter and honey; combine with roasted squash.
  • Set the slow cooker to HIGH, stir in coconut milk, and cook uncovered for about 10 minutes until sauce thickens.
  • Stir in fresh cilantro before serving.

Serving

  • Spoon meatballs and coconut sauce over a bed of steamed rice.
  • Pair with charred acorn squash and warm naan on the side.
  • Garnish with extra cilantro.

Notes

Tip: Adjust cayenne pepper for spice tolerance and prepare meatballs ahead of time for flavor melding.